While many foreigners may associate Japan with rice, noodles are also an integral part of the country’s culinary culture. In fact, the art of making noodles has been practiced in Japan for over a thousand years. No matter where you grew up, it’s a safe bet that you’ve tried instant ramen at some point, so you’re already familiar with the great tradition of Japanese noodles.
Whether served hot or cold, in a dashi either tsukemen-style, there are many ways the Japanese enjoy noodles made from wheat, bean flour, yams, buckwheat, etc. no trip would be complete without trying a little of what’s out there. The etiquette and sheer number of options at some restaurants can be overwhelming, so before you go, educate yourself on the different types of noodles and how they’re enjoyed. That way, when you show up at a busy store front, you’ll know what to expect.
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If there’s one type of Japanese noodle you’ve tried, it’s probably ramen. A staple of grocery stores around the world, instant ramen is cheap and plentiful. Japan is no different, with supermarket shelves stocked with Cup Noodles and other varieties. But not all ramen is for poor students. There are amazing restaurants all over Japan that specialize in this dish, including some that have earned Michelin stars.
Ramen usually consists of wheat noodles in a dashi, or broth, and accompanied by toppings such as eggs, pork, bean sprouts, seaweed, chives and other delicacies. There are four main types of dashi: 1. shoyu, or soy sauce; two. miso, or fermented soybean paste; 3. yes, a clear and salty broth; and 4 Tonkotsu, or pig. There are also different levels of spices and many special versions. Wherever you go, it will be a little different.
Many ramen restaurants in Japan have a special way of ordering. Instead of talking to a server, you walk over to a vending machine and select your order. After inserting your money, you receive a ticket. Sit at the bar and give your ticket to the chef, and they’ll hand you a large bowl (usually bigger than you can finish). You’ll have chopsticks and a spoon, and don’t worry about slurping your noodles, it’s not considered rude in Japan!
Even after trying the gourmet version, you may have fond memories of the cheap stuff. For a fun nostalgic trip, visit the Cup Noodles Museum in Osaka and Yokohama, where you can learn about the history of this popular food and create your own personalized package of instant noodles. And if you want to learn how experienced chefs do the real deal, you can take a ramen cooking class.
soba noodles
Most new visitors to Japan don’t know Soba, or buckwheat noodles, thin and robust, ideal for mopping up thick sauces. Don’t be discouraged by the color that can sometimes be quite gray depending on the restaurant, it’s a real delight! Soba is available in many preparations: hot or cold, in soup or tsukemen-style; however, you are more likely to find it in some popular street foods: yakisoba et okonomiyaki.
yakisoba
Yakisoba consists of soba noodles fried on a flat surface with pork, cabbage, vegetables, and other ingredients that vary depending on where you find them, all covered in an addictive sauce. It is usually inexpensive and served with red ginger. You’ll see yakisoba sold at street stalls, and the konbini version is pretty good too, making it a great and inexpensive meal when you’re on the go or bar hopping. If you are very daring, you can try a konbini specialty: the yakisoba sandwich.
okonomiyaki
Okonomiyaki is basically a large egg pancake stuffed with soba, cabbage, and meat, and covered in a thick, spicy sauce. There are different versions, and the most popular variants are found in the Kansai region (Osaka and Kyoto) and Hiroshima. Usually you will come across okonomiyaki at izakayas or occasionally teppanyaki restaurants, and is served in large portions, perfect for sharing with a large group over a few drinks in the evening. No visit to Hiroshima is complete without trying its famous okonomiyaki!
udon
Udon are thick, tube-shaped noodles made from wheat flour, easily distinguishable from ramen or soba due to their size. Udon is often served with kakejirua simple broth made with soy sauce and topped with tempura, green onions, fried tofu, and kamabokoa thin fish cake usually white with a pink spiral pattern.
Great for warming up on a cold winter day, udon is also generally inexpensive, and there are udon-focused fast food options where you can get a solid meal for cheap. The best udon is made by hand, and to get a real feel for what goes into creating these smooth noodles, you can try a cooking class where you’ll learn the art of udon.
What is “Tsukemen”?
When you get ramen or soba in the United States, it almost always comes in the form of a soup, mixed with the other ingredients. However, there is another way to consume them that is very Japanese. Is named tsusukemen, and that’s when the noodles and broth are served separately. Sometimes the noodles will be cold and you can dip them into the hot broth before each bite. Before you leave Japan, find a good restaurant and try this method, as you may find that you like it better than the preparation you are used to.
hot or cold noodles
While some cultures prefer hot noodle soups, in Japan it’s not uncommon to enjoy cold noodles, especially in the summer when the weather can be humid and muggy. Zaru soba it is enjoyed in the warmer months and is often served tsukemen style. chuka hiyashi it’s a cold version of ramen that can be topped with eggs, tomatoes, and cucumbers.
Another popular noodle dish in the summer is some. Incredibly thin, they are mild in flavor and not overly filling. Somen isn’t as common as most of the above dishes, so you may need to look for it in restaurants, but if you’re vigilant, somen salad with somen salad dressing may just be what you need. vinegar. while you take a break from the heat.
Another variety of note is harusame, or glass noodles. It can be difficult to distinguish between harusame and somen. The difference is that somen is wheat noodles while harusame is made from bean flour. There’s also shirataki noodles, made from yam flour, and Hello, similar to somen and sometimes served cold over ice. You may not see any of these at the tourist spots, but if you visit an authentic Japanese food tour and see them on the menu, fear not and give them a try!
By now you probably have understood the central role of noodles in Japanese cuisine. In addition to the different types of noodles, you’ll find that there are many different regional styles as well. The noodles are enjoyed year-round, with cold noodles being popular in the hot summer season, and hot udon noodles being a favorite in the winter. I hope you weren’t too hungry reading all about the different types of noodles popular in Japan!
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